2 cups buttermilk, juice of 1/2 lemon, 1 tablespoon hot sauce, 1/2 yellow onion slices, 5 sprigs thyme, 3 cloves garlic, salt and pepper....add this to a large bowl or large ziplock and place chicken inside....leave chicken in brine for a minimum of 3 hours or preferably up to 12 hours....remove chicken from brine, place on roasting rack and cook in oven for 10-15 minutes on 425 degrees F to sear skin, then lower temp to 375 degrees F and cover loosely with foil, cook until beautifully golden for 40-45 minutes.